Andrew Zimmern’s Favorite Ways to Use Summer Cucumbers

I am obsessed with cucumbers.

I juice them, eat them raw, salted, pickled, fermented, sliced in salad and pressed into lemonade. I core cucumbers, stuff with a Chinese pork forcemeat and steam them. I even wok sear them for 10 seconds and refrigerate them, then serve ice cold with hot chili sesame oil and ginger.

Cucumber Kimchee Before

Cucumber Kimchee After 4 Days

I bought buckets of them at the Fulton Farmers Market last Saturday. I made kimchee with 10 pounds and true fermented pickles with the other 10. Easily, the best thing I ate all week was the few that remained, chilled and sliced, dressed with Banyuls vinegar, olive oil, crushed pepper, salt and crumbled feta cheese.